Inclusive and sustainable procurement and cooking models to support HGSFP in Ethiopia
Partnership for Economic Policy (PEP) is implementing a four-year initiative (2024–2028) aimed at generating actionable, evidence-based recommendations to inform and guide decision-making around the adoption or scaling up of more effective, sustainable, and inclusive practices within local food systems involved in supplying Home-Grown School Feeding Programs (HGSFPs). The initiative is funded by the International Development Research Centre (IDRC)
Using collaborative methods that include various stakeholders at different levels, the research will look at how cost-effective and sustainable different buying methods are, test new ideas that encourage inclusivity, and evaluate the benefits of better, Eco-friendly cooking techniques.
The “Inclusive and Sustainable Procurement and Cooking Models to Support HGSFP in Ethiopia” initiative is led by PEP, in partnership with the International Food Policy Research Institute (IFPRI) and World Food Programme (WFP) Ethiopia. PEP lead researchers will be working with IFPRI senior researchers and local implementation partner WFP to carry out the research initiative.
WFP Ethiopia will manage the execution of the suggested actions in specific areas of Ethiopia as part of this plan, working together with the Ministry of Education, its regional offices, and other important government departments, while keeping in regular contact with other key participants.
The project is part of the Catalyzing Climate Resilient, Inclusive, and Sustainable Procurement initiative led by IDRC. The initiative aims to encourage fair and inclusive use of sustainable methods in how school meals are bought, which could lead to better overall changes in local or national food systems, including eco-friendly farming practices.
Key Expected Results
- Evidence on procurement and financing models that identify the most cost-effective and sustainable approaches that can enhance the efficiency of HGSFPs and resilience.
- Improved cooking methods that reduce the environmental footprint of HGSFPs, improve women's health, and lessen work burden.
- Enhanced capacity of cooks, the majority of whom are women (over 70%), in sanitation and hygiene practices to improve the health, safety, and efficiency of school feeding programs, while also promoting environmental sustainability through the use of cleaner cooking technologies.
- Improved cooks’ empowerment and agency through training.
- Increased collaboration and communication among stakeholders.
Stakeholders apply the generated evidence to inform new decisions, practices, and policymaking.
The initiative is funded by the International Development Research Centre (IDRC) and aligns with global efforts to strengthen food systems through evidence-based policymaking and sustainable practices.
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